L'Etoile's Strawberry Rhubarb Crisp Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
3/4 cup rolled oats
2 1/4 teaspoons vegetable oil
1 pinch salt
2 tablespoons unsalted butter -- softened
1 1/2 tablespoon firmly packed dark brown sugar
1/4 cup all-purpose flour
1 cup sugar
1 tablespoon cornstarch
8 cups rhubarb -- sliced 1/4" thick
2 cups strawberries -- halved
Directions:
Preheat oven to 325 degrees.
Spray 1 1/2-cup ovenproof ramekins or a 13x9" baking pan with nonstick cooking spray.
In small bowl, combine oats, oil and salt; stir to coat thoroughly. Spread oats out onto a baking sheet and let crisp in the oven until just golden, 10-15 minutes. Remove and let cool.
In small bowl, cream butter and brown sugar; stir in cooled oats and flour, and mix with your fingers until crumbly. Set aside.
In small bowl, combine granulated sugar and cornstarch; reserve 3 tablespoons of this mixture and toss the rest with the rhubarb to completely coat. Divide sugared rhubarb into ramekins (or spread evenly in pan). Bake until rhubarb softens and gets juicy, 15-20 minutes. Raise heat to 375 degrees.
Meanwhile, in medium bowl, combine strawberries with reserved sugar- cornstarch mixture; toss to coat well. Arrange strawberries over partially cooked rhubarb; sprinkle evenly with toasted oat mixture. Return to oven and bake 10-15 minutes more until topping is golden and fruit juices bubble.
This recipe from CDKitchen for L'Etoile's Strawberry Rhubarb Crisp serves/makes 8
Recipe ID: 79758
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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
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